Involtini di Vitello alla Toscana (Italian Tuscan Veal Rolls)
- 45 minutes ago
- 3 min read
Story of the Dish
Tuscan cooking favors clarity, so these involtini rely on veal, prosciutto, Pecorino, rosemary, olive oil and wine rather than a heavy sauce. The rosemary must remain restrained and the Pecorino should sharpen the filling without covering the meat.
The result should be savory and aromatic but still recognizably veal, with the sauce supporting rather than dominating the regional ingredients.
Recipe Information
Region: Toscana. Servings: 4. Yield: 8 involtini. Preparation: 30 minutes. Cooking: 35 minutes. Difficulty: Medium. Course: Secondo, Main Course.
Ingredients
1 1/2 lb (680 g) thinly sliced veal scallopini, about 8 slices
1/2 tsp (3 g) kosher salt
1/2 tsp (1 g) black pepper
1 tbsp (8 g) all purpose flour for light dusting
4 oz (115 g) Tuscan prosciutto
1/2 cup (50 g) Pecorino Toscano, grated
1/4 cup (25 g) fresh breadcrumbs
2 tbsp chopped parsley
1 tsp chopped rosemary
2 tbsp (30 ml) whole milk
3 tbsp (45 ml) extra virgin olive oil
1 shallot, minced
1 garlic clove, crushed
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) light stock
1 rosemary sprig
Preparation
Pound the veal to about 1/8 inch (3 mm) between parchment and season lightly.
Prepare the filling with Tuscan prosciutto, Pecorino Toscano, breadcrumbs, parsley and rosemary. Mix only until cohesive.
Fill each slice modestly, fold the sides inward and roll tightly. Secure each roll.
Dust very lightly with flour and remove all excess.
Brown seam side down first in the cooking fat, then rotate until golden. Remove from the skillet.
Cook the aromatics, add white wine and reduce by half before adding stock.
Return the involtini and simmer gently for 10 to 12 minutes, turning once.
Remove the rolls, reduce the sauce briefly and finish off heat. Return the meat only long enough to glaze.
Professional Technique
Cured meat and aged cheese demand disciplined seasoning. Taste the final reduction before adding any additional salt.
The flour coating must be nearly invisible. Too much flour changes a natural pan jus into a pasty sauce.
Professional Kitchen Notes
Keep filling quantities consistent so every roll cooks at the same rate.
Use herbs as seasoning, not garnish. Rosemary and sage can become dominant very quickly.
Remove the rolls before reducing the sauce to protect the tenderness of the veal.
For service, a warm plate and a small amount of glossy jus are enough. Avoid unnecessary cream or heavy garnish.
Chef Tips
Season cautiously.
Do not overfill.
Brown seam side down first.
Keep herbs restrained.
Finish the sauce off heat.
Common Mistakes
Using too much cheese.
Over seasoning.
Over flouring.
Boiling the veal.
Over reducing the sauce.
Wine Pairing
Chianti Classico DOCG: acidity and regional character balance the savory filling while keeping the veal at the center of the pairing.
Rosso di Montalcino DOC: acidity and regional character balance the savory filling while keeping the veal at the center of the pairing.
Morellino di Scansano DOCG: acidity and regional character balance the savory filling while keeping the veal at the center of the pairing.
Vernaccia di San Gimignano DOCG: acidity and regional character balance the savory filling while keeping the veal at the center of the pairing.
Carmignano DOCG: acidity and regional character balance the savory filling while keeping the veal at the center of the pairing.
Storage & Reheating
Refrigerate with sauce for up to 3 days. Reheat covered over low heat with 1 to 2 tbsp (15 to 30 ml) stock for 6 to 8 minutes. Do not boil.
Nutrition per Serving
Approximate per serving: 530 calories; Protein 48 g; Carbohydrates 9 g; Fat 33 g; Saturated Fat 11 g; Fiber 1 g; Sugars 2 g; Sodium 940 mg; Cholesterol 160 mg.
Values vary with the exact ingredients and amount of sauce consumed.
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